Grilled Bacon Wrapped Pork Chops

April 11, 2011 5:00 am Published by 6 Comments

As the famous old saying goes, “one great pork deserves another” and never has that truth been as obvious as it is in this delightfully decadent and deliciously delectably dish.

Designed to be prepared to perfection with “Coastal Caliente – Smoked Jalapeno Bacon,” but if that sounds too hot for your taste try some peppered bacon!

(Serves 4)

Grilled Bacon Wrapped Pork Chops Recipe:


4 Pork loin Del Monico Style pork chops
8 strips of Coastal Caliente – Jalapeno Bacon
2 pinches fresh cracked pepper per chop
1 bottle of Barbecue Sauce to marinate your chops


Allow your chops to soak and saturate in Barbecue Sauce as a marinade in the refrigerator for 1 full day.

Remove the chops from the fridge and allow then to warm to near room temperature.

When the chops are ready to grill, sprinkle them each with 2 pinches of fresh cracked pepper.

Now wrap 2 pieces of Coastal Caliente – Smoked Jalapeno Bacon around each of your chops

Place the chops on the grill and cover turning them regularly to ensure that they cook evenly all the way through. Depending on the type of fuel, charcoal, wood, or propane, as well as how thoroughly cooked you prefer your meat, this could take anywhere from 12 to 16 minutes if you turn the chops every 2 minutes or so. Basically, as a general rule, they will be done when the bacon is done.  Serve with your favorite side dish and enjoy!

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  • Jennifer says:

    NEVER allow your meat to warm to room temperature. Bacteria breeds rapidly, and can leave you VERY ill. I’m APPALLED that a recipe would ever instruct you to do this. Meat should never be allowed to sit out – it should either be refrigerated or cooked immediately!

  • Mike says:

    ..NO NO NO NO NO NO NO NEVER !!! let ANY meat to sit and “warm to room temp”. That is a HUGE health risk and great way to invite food born illness. Does anyone (QFO) read this stuff before posting ?! This is like saying…let your meat rot before cooking…WRONG! I own a catering business and was SHOCKED to see this, great way to make your family sick!

  • Chuck says:

    I’ve been leaving meat out to warm to room temp for years and am still around to tell about it. No big deal as long as it’s thoroughly cooked before consumption.

  • countychef says:

    You only have to worry about bacteria “breeding” if your meat falls below 40 degrees for MORE then 4 hours. An hour or 2 to come to room temp will not be enough time to worry about as long as you cook it right away. Room temp meat coos better , the meat does not seize up like cold meat will do.

  • kim says:

    Yummy I definetly goiung to give this a try I love pork and bacon together.

    It is amazing to find a site soley on one subject – bacon – keep up the good work

    Thanks Kim

  • Stu says:

    I think the recipe is excellent…
    I believe the recipe read “allow then to warm to NEAR room temperature.” this takes about 45 minutes to an hour… Mike, you probably leave food sit longer then that when preparing it. And jennifer, unless you live next door to a grocery store, it probably takes longer then that to get it home… Good Eating Boss

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